Description
Delicious and fluffy pancakes made from sourdough discard, perfect for a sustainable breakfast.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking oil or butter for frying
Instructions
- Combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk gently until no dry streaks remain.
- In another bowl, whisk together the milk, egg, and melted butter until fully combined and smooth.
- Fold the wet ingredients into the dry ingredients, mixing until just incorporated; little lumps are okay!
- Heat your frying pan over medium heat, adding a small amount of cooking oil or butter to coat the surface lightly.
- Pour about 1/4 cup of batter for each pancake onto the pan. Cook until bubbles appear and edges look set, then flip and cook the second side until golden brown, about 2-3 minutes.
- Remove and keep warm, or stack in a covered dish.
Notes
Use a whisk to fully integrate wet ingredients for a fluffier batter. Customize with berries or nuts as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: sourdough pancakes, breakfast, sustainable cooking